Puff Pastry

Ingredients

• 2 ½ cups (300g) all-purpose flour
• 1 cup (225g) cold unsalted butter (cut into cubes)
• ½ tsp salt
• ⅔ cup (160ml) cold water
• 1 tsp lemon juice (optional, for dough elasticity)

Instructions

1. Prepare Dough
   • In a large bowl, mix flour and salt.
   • Add about 2 tbsp of butter and rub it into the flour.
   • Gradually add cold water (mixed with lemon juice if using) and form a dough.
   • Wrap in plastic wrap and chill for 30 minutes.
2. Roll and Fold
   • On a floured surface, roll the dough into a rectangle.
   • Place the remaining butter cubes in the center and fold the dough over like an envelope.
   • Roll gently into a rectangle again.
3. Lamination (Folds)
   • Fold the dough into thirds (like folding a letter).
   • Chill for 30 minutes, then repeat rolling and folding 5–6 times, chilling between folds.
4. Final Rest
   • Wrap and chill dough at least 1 hour before using.
5. Use
   • Roll out to desired thickness and use for pies, tarts, pastries, or savory bakes.

Would you like me to also give you a quick cheat version of puff pastry (the rough puff method) that takes much less time?